Effect of incorporation Ocimum basilicum L. powder on some physicochemical properties and oxidative stability of chocolate during the storage period
الموضوعات : مجله گیاهان داروییElham Aleebrahim 1 , Maryam Jafari 2
1 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;
2 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;
الکلمات المفتاحية: Basil seeds, Chocolate, Poly unsaturated fatty acids, Fiber, Total phenol, Hardness ,
ملخص المقالة :
Background & Aim: For over a hundred years, chocolate has been considered to be one of the most popular foods in world due to its high nutritional value and pleasant taste. Foods that are widely accepted by consumers can be enriched with compounds that potentially improve the health of the consumer. In this study, an attempt was made to investigate the enrichment of chocolate with basil seeds powder to improve the nutritional value of the product. Experimental: Basil seeds powder was added to chocolate formulation at levels of 0, 5, 7.5 and 10%. Then, physicochemical characteristics including protein, fiber and lipid content after production and also the changes in total phenol content, peroxide value and free fatty acids, hardness, fatty acids profile and fat blooming during 4 months of storage were evaluated. Results: The results showed that by increasing the percentage of basil seeds powder in the formulation, the protein and fiber content, phenolic compounds and essential fatty acids (omega 3 and 6) increased compared to the control sample. On the other hand, the lipid percentage, free fatty acids, peroxide value and the hardness of the chocolate decreased. All samples did not show any signs of bloom until the 80th day. According to sensory evaluation, addition of basil seeds powder up to 7.5% did not cause a negative effect on the sensory attributes. Recommended applications/industries: Based on the present findings, adding basil seeds powder to the chocolate formulation to a certain extent does not only have a negative effect on the sensory characteristics, but also improves the nutritional value of chocolate by increasing the amount of PUFAs, antioxidant compounds and fiber, as well as oxidative stability during the storage period.
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